- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Beef cabbage dish is being held at 48°F in the walk in cooler. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The faucet is leaking on the two-compartment sink. (1 penalty point)
- The floor is dirty beneath the 3-compartment sink. Calking across the 3-compartment sink is dirty. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
10/27/2015 | Routine | 79 | Advise & Educate |
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The drain pipe at the three compartment sink is leaking. (6 penalty points)
- Dry storage ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling tiles are missing. (1 penalty point)
|
3/27/2015 | Routine | 84 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Underside of the shelves above food prep area are unclean. The ceiling in the walk-in cooler is dirty. (1 penalty point)
2 occurences.
- The light bulb inside the large walk in is not shielded or shatterproof. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
9/19/2014 | Routine | 89 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- The ceiling is dirty in various areas. (1 penalty point)
|
9/11/2013 | Routine | 93 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cottage chese is being held at 54 °F in a reach in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. The soda nozzle is dirty. (6 penalty points)
3 occurences.
- Critical: The hand sink in the dish washing area is clogged. (6 penalty points)
- Shelves in the equipment storage room are dirty. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Critical: There is a cockroach trap placed by food equipment . (6 penalty points)
|
2/25/2013 | Routine | 70 | Approved |
- In use knives are stored dirty on the magnetic knife holder. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The dump sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
11/8/2012 | Routine | 87 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
|
7/26/2012 | Followup | 97 | Approved |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: The hand sink is blocked. (3 penalty points)
- Light intensity in the food storage is less than 10 foot candles. (1 penalty point)
|
5/29/2012 | Routine | 79 | Advise & Educate |
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